Source The English Kitchen
|1 tbsp||vegetable oil|
|2 tortillas (8 inches in diameter)||corn tortillas|
|4 medium, free range organic||eggs|
|4 heaping tbsp||refried beans|
|4 tbsp||spicy tomato salsa|
|to taste||sea salt|
|freshly ground, to taste||black pepper|
|2 tsp, chopped||fresh coriander leaves|
|30g, grated||sharp cheddar cheese|
|to serve||sour cream|
1. Pre-heat the oven to 200*C/400*F. Heat half of the oil in a nonstick skillet until hot. Fry the tortillas on both sides until just starting to brown, then place on a baking tray. Set aside.
2. Add the rest of the oil to the pan. Crack in the eggs and fry them until they are just set, making sure the yolks are still soft.
3. Spread 2 TBS of the refried beans over each tortilla. Top each with 2 TBS of the salsa. Place the eggs carefully on top. Season to taste with sea salt and cracked black pepper. Sprinkle each with half the cheese and the coriander.
4. Bake in the oven just until the cheese has melted. Remove from the oven and place on two heated plates. Top each serving with some guacamole and sour cream if desired.